Soul Food Twist

Traditional soul food of African-Americans will get a new twist as Resident Chef Bil Mitchell of the Publix Apron’s Cooking School will demonstrate Poached Shrimp over Hominy Grits Cakes with Serrano Jelly. Chef Mitchell is the first promoted Apron's Resident Chef of Publix. He has worked and managed various regional and seafood restaurants in New York, Ohio, Virginia and Florida over the last 26 years.